I LOVED Milanos as a kid but kind of grew out of them as I got older. After making them at home I have a whole new appreciation for them. These are surprisingly easy to make if you have the right tools. The cookie batter comes together really quickly and the “filling” is just melted semi-sweet chocolate chips. The most labor intensive part is matching cookies and sandwiching them together. This is one of those cookies you could just eat and eat and eat.
After getting your batter together pipe out inch long cookies on to your sheet pan. Piping the cookies gives you a much better chance of having matching cookies after they're baked.
After your cookies have baked and cooled, start matching your cookies up into pairs.
After you have your cookies pairs all ready to go start smearing and smushing.
Just let the chocolate dry (at least a little) and ENJOY!
Ingredients
12 tablespoons butter, softened
2 1/2 cups powdered sugar
7/8 cup egg whites (from about 6 eggs)
2 tablespoons vanilla extract
1 1/2 cups flour
8 ounces dark chocolate chips
Directions
- Cream the butter with a paddle attachment then mix in the sugar.
- Add the egg whites gradually and then mix in the vanilla and lemon zest.
- Add the flour and mix until just incorporated.
- With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. Or spray a muffin lined tin with oil and pipe a thin amount of cookie into each muffin tin. Just cover the bottom of a muffin cup.
- Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
- Melt chocolate chips in microwave or over a double boiler. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.
No comments:
Post a Comment